Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-06-30

EOWuoT, duu Ouo pIub OT leSS
cut into small pieces. Beat the eggs well
add part of the milk and salt, then the
flour and milk alternately; cook immed-
lately, by dropping in by the spoonful
into hot lard.
VEGETABLE SOUP.
Four onions, three turnips, four car
rots, one small head of cabbage, one pint
of butter beans, and a bunch of sweet
herbs. Boil until done, add quart of
soup stock, take two tablespoonfuls but
ter and one of flour, beat to a cream;
pepper and salt to taste; add spoonful
sugar. Served with fried bread chips.
BRoILED POTATOES.
Cut cold boiled potatoes in slices a
third of an inch thick. Dip them in
melted butter and fine bread crumbs.
Place in double broiler and broil over
FIRE thai is not too hot. Garnish with
parsley and serve on hot dish; or sea-
son with salt and pepper, toast till a deli
cate brown, arrange on hot dish and
season with butter.
CREAM CAKE.
Half cup butter, two cups sugar, three
eggs beaten in one cup sweet milk, three
cups flour, three teaspooRfuls baking
powder. Cream for filling: One pint
milk, let come to boil; add half cup
flour, one cup sugar; two eggs; boil few
minutes; flavor with lemon or vanilla
and lump of butter. This makes six
layers.
FRENCH ROLLS
Of light bread dough, take as much as
will make one loaf. Work into this one
egg, one heaping tablespoonful of lard,
two of white sugar. Set in warm place
to rise. When light work down, knead
again; when very light and puffy, roll
out. Cut with biscuit cutter. When
raised bake twenty minutes in quick
oven.
SNOW BALLS.
Two cups sugar, one and a half cups
butter, one of sweet milk, three cups
flour, three teasponfuls baking powder,
whites of five eggs. Bake in deep square
pans. The following day cut in two incn
squares. Cut off the crust and leave it
white. Take each piece on fork and
frost it upon all sides and then roll in
grated cocoanut.
RAW BEEF SANDWICHES.
Scrape fine a small piece of fresh, Juicy,
tender raw beef. Season highly with salt
and butter. Spread it on thin slices of
bread, put them together like a sandwich
and cut into small squares or diamonds.
This will often tempt an invalid who
,ould not otherwise take raw meat. The
sandwiches are sometimes made more
palatable by toasting them slightly.
soALLoPED POTATOES.
Cut up old boiled potatoes until you
have about quart. Put in pan gen
eroas cup of milk, one teaspoonful flour
end one tablespoonful butter. Set on
the stove and let it thicken, then put in
layer of potatoes in a pudding dish, sea
son with salt and pepper, and pour on
little of the gravy. Continue until it is
all used. Cover the top with rolled
cracker crumbs and bits of butter. Bake
twenty minutes.
APPLE DUMPLINGS.
Sift one quart of flour, add half tea
spoonful salt, and lard half the size of
an egg. Wet up with cold water to stiff
dough. This divide into six or seven
parts. Pare as many good-sized apples,
cut through the middle, removing the
core; cover with the dough, pressing the
edges together till no seam remains; then
when all are ready, roll two or three times
over in dry flour, and drop into boiling
once lifting the lid till ready to remove
TO the table. Eat with cream and sugar
sprinkled with grated nutmeg.
BED CLOTHING.
The covering of a bed ought to be |
light as we'll as warm. Wooden blankets |
are far more healthful than are heavy
comforters which admit of no ventilation
but, instead, absorb and retain the ex-
halation from the body. Beds and bed
clothing should be aired frequently.
Many housewives consider the airing of
the sleeping room all sufficient, but this
is a mistake. Not only should mattresses
be turned and aired at least three times
a week, but pillows and holsters might be
beaten, shaken and exposed to the sun
every two or three days. If beds and
their furnishings are not carefully cared
for, the bedding soon comes 80 have a
stuffy, disagreeable odor. and that odor
means sleepless nights, for perfect
rest is gained only In q bed that is fresh
and clean.
To cook asparagus properly, have
tall narrow saucepan, in which the stalks
can be stood upright. Then, if the salt
water is kept furiously boiling at a level
not much more than half the height of
the asparagus, you may give it mere than
double the usual time, which is a great
advantage, because the lower part is made
tender and edible while the fragile greer.
portion, never touched by the water,
takes its due time to soften and swell
without losing shape. In feet, the
branches are thus cooked equally. For
ty minutes will not harm them.
DEvILED LoBsTERs.
For one three-pound lobster put two
tables poonfuls of butter III sauce pan.
When melted add three tablespoonfuls of
flour, stir till smooth, then add one-half
pint of milk and the same quantity of
any kind of stock. When done it should
have consistency of hasty pudding; add
one welI-beaten egg, take from the fire
and add one lespoonful of Worcester
shire sauce, one tablespoonful of chop
ped onion, one-half a teaspoonful of
sweet marjoram, salt and pepper to taste.
Add now the lobster chopped fine, mix
we'll and bake in shells with bread crumbs